Sour Dough Bread


Add to Starter (in a large glass jar):
3T of instant potato flakes
3/4 C sugar
1 C warm water

6 C white bread flour or 3 C white and 3 C whole wheat flour
2 t salt (double if using kosher or sea salt)
1/4 C sugar (can omit)
1 C chopped walnuts (optional)
1 C raisins or any mix of dried fruit, chopped (optional)
1/2 cup canola oil
1 1/2 C warm water*        * Sometimes I use 1 1/4 C water and 1 1/4 C starter
1 C starter*

Feed the starter – take starter out of refrigerator and add the potato flakes, 3/4 C sugar and 1 C warm water. Stir to dissolve. Place cover on jar loosely. Place in a warm part of the kitchen, out of drafts. (If the kitchen is cold, I used to stand a heating pad, on lowest setting, on it’s side and form a circle with it and put the starter in the middle. An alternative is to put the jar in the oven along with a big  covered pot of very hot water. Of course, in my Knoxville kitchen, I use my oven on the bread proofing setting. Lucky me!)

After about 8 hours, mix the dough using the rest of the ingredients in a big bowl. Knead lightly to form a soft dough. Form into a ball and flour the surface of the ball lightly. Cover the bowl with saran wrap. I use a clear shower cap for this with a small hole cut out in the middle. Let sit again in a warm place, as described above.

After another 8  hours or when the dough has doubled in bulk, punch it down, shape into 2 loaves and put in 2 greased loaf pans (Metal pans are best). Again cover loosely with saran wrap. And again set in a warm place.

After another 8 hours, or when the loaves have doubled in bulk, bake at 350 deg, for 23-28 min or until golden brown.

Note: If starter has not been used for 4 weeks or longer, add 1/2 – 1 tsp of yeast  to starter when you feed it .

About mama huang

I love to cook and experiment with recipes. The ones published here have been adapted from recipes from various sources and are recipes that members of my family love and ask for.
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